The new vegetarian

For all stuffing lovers - those who can't be bothered with the outside but dig through anything straight into the prized, comforting centre - this recipe is for you (unless you had a stuffing overdose at Christmas, that is). The thin, soft onion skins are the minimal casing for a deliciously robust filling. Serve these warm with a green salad, dotted with purple leaves, and a bit of rich Greek yogurt. Another option is to bake them in tomato sauce and sprinkle with cheese towards the end. The onion centres can be used for endless purposes, from onion soup to ratatouille. Or just slice and sauté with a bit of oil, salt and sugar to make caramelised onions - keep in the fridge for sandwiches, salads or any savoury bake. Serves four.

Preheat the oven to 180C/350F/gas mark 4. Have ready a small, buttered oven-proof dish. Put the stock and white wine into a medium-sized saucepan, bring up to a boil, then turn down the heat to a simmer.

Meanwhile, trim half a centimetre off the top and bottom of the onions, then cut them in half lengthways. Remove the skin and carefully take out most of the insides, keeping only two or three layers of the outer skin of each onion intact (set aside the insides for other uses). Carefully separate the outer layers from each other and place, a few at a time, in the simmering stock. Cook for three to four minutes, until just tender, then drain well and leave to cool slightly. Repeat until all the onion has been blanched.

To make the stuffing, use a coarse cheese grater to grate the tomatoes into a large bowl (you will be left with most of the skin in your hand; discard it). Add breadcrumbs, feta, parsley, oil, garlic, spring onion, salt and pepper. Fill each onion skin with stuffing. Pull the sides together so that you end up with a fat cigar shape. Place seam-side down in the buttered dish. Bake for 45-50 minutes, until soft and lightly coloured, with the stuffing bubbling. Serve warm with a drizzle of oil.

· Yotam Ottolenghi is chef-patron of Ottolenghi, London.

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